ICC In The News: Highlights from January 2019

ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have brought together some of our favorites from January 2019, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

Tiramisu is a classic and delicious Italian dessert with layers of lady fingers, marscarpone cream, and espresso. Watch how Fabián Von Hauske—chef/owner of Contra, Wildair and Una Pizza Napoletana and ICC alumnus—puts a twist on this classic. Check out his signature recipe on VICE Munchies!

Looking for a new cookie recipe to try? Check out Professional Pastry Arts graduate, Christina Tosi’s, recipe for corn cookies in The Kitchn!

You may have seen him on the Travel Channel, teaching viewers how to make LAVO’s famed one-pound meatball, followed him creating new dishes on his Instagram account, or even caught him on United Airline’s inflight entertainment. Check out alumnus Chef Marc Marrone’s story on Vegas2LA as he recaps 10+ years with TAO Group with the honor of Las Vegas Food & Wine’s Chef of the Year.

Vivian Kamen, Professional Pastry Arts alumna, was a professional pastry chef for many years before finally turning her baking skills into her organizational dream— a recipe database for all to use! Check out her story here on Forbes.

Jhonel Faelnar, Advanced Sommelier and graduate of ICC’s Intensive Sommelier Training program, is the Wine Director of one of NYC’s hottest restaurants—Atomix! In this episode, Jhonel shares how he came to pursue his wine career after a stint in fashion, and gives listeners a look into the diverse wine list of Atomix. Listen to his story on Grape Nation’s podcast here.

Joshua Skenes, famed chef of 3 Michelin Starred Saison in San Francisco and ICC graduate, recently branched out from his first restaurant tbringa new concept to the Bay Area. Angler, his newest venture, is rethinking the way that restaurants look at seafood and adapt to the forces of climate change. Check out the review of Angler in the New York Times.

Congratulations to Professional Pastry Arts graduate Justine Blandon for the successful opening of her new bakery Paixtries in Bayonne, NJ. Read more about her delicious pastries here.

Alumnus Conor Swanson is opening a new restaurant, Bird & Bao, in Long Island. Here, he will showcase his perfected pork buns and fried chicken bao buns. Check out more from his restaurant here.

Former Art of International Bread instructor, now program director for the bakers in training program at Hot Bread Kitchen, and partner of ICC, Karen Bornarth was featured in Munchies’ article on New York bakers. Check it out here.

Katzie Guy-Hamilton is a 2007 graduate of our Professional Pastry Arts program and has always loved sweets. After feeling like she wanted to amp up her health routine, she joined Equinox as their food and beverage director. Now, find her first cookbookClean Enough: Get Back to Basics and Leave Room for Dessert, on shelves now!

Henry Lu, ICC alumnus and Executive Chef of Loosie’s Kitchen in Brooklyn, pulls on inspiration from his heritage to celebrate the upcoming Chinese New Year festivities with a feast! On Tuesday, February 5th, he serves up the “We Are All Pigs” celebration to acknowledge the Year of the Pig with what else—suckling pig. Tickets are $30. Check out his feature in Food & Wine for more info.

Olive oil professionals and enthusiasts from all over the world gathered in London last week for that city’s first Olive Oil Sommelier Certification Program. Learn more about our Olive Oil Sommelier Certification program’s international endeavors, and don’t miss our next session of the program in NYC this May!

Was bolstering your cooking skills on your list of New Year’s Resolutions? Chef Hervé Malivert, our Director of Culinary Arts and Technology, sat down with Medium to share his quick tips to getting in the kitchen and building your cooking confidence. Read about what he said here.

If you’re in Ohio and looking for a great place to have lunch or breakfast, check out alumna Chef Stacy Maple’s restaurant, Bistro 163. At her non-profit restaurant, a pay-it-forward concept is adopted to help those who can’t afford to pay for a meal. Those who can afford it are encouraged to pay more than the suggested prices. Read more about it here.

Table Talk, a helpful segment from our friends at Chowhound, brings together a discussion platform for home cooks. Michelle Doll—chef, food writer, Adjunct Chef Instructor and ICC alumna—is featured in this latest installment of Table Talk. Check it out here.

If you’re in Philadelphia and looking for some Italian pastries and cooking, head to Fiore in Queens Village, owned and operated by ICC alumna Justine MacNeil and partner Ed Crochet. Expect bold flavors and delicious treats! Read about it in Philly.comhere.

Jesse Howland, Art of International Bread Baking graduate, is the pastry chef at LeRoux in Denver, Colorado. Read the review of LeRoux and check out what Chef Howland is up to on 5280.

International News

Brazil

Linum Bakery, the cake bakery of alumna Maria Beatriz de Almeida Pinto, is a smash hit in Brazil, delivering over 20 cakes per month. Read about her bakery in Voguehere.

Japan

Were you inspired to learn more about Japanese cuisine after our Art of Japanese Knife Skills and Sashimi demonstration this past January? Read more about the demonstration with alumnus David Israelow and Chef Yuuki Tanaka from Japan here.

Turkey

Turkey is a melting pot of cuisines that grew from ancient times and interaction with its surrounding cultures and countries. Turkish food is currently on the forefront of global cuisine, and one of the chefs helping to shed light on it is our graduate, Didem Şenol. Read about one of the most well known chefs in Turkey here.

ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have brought together some of our favorites from December 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

Dean of Pastry, Jacques Torres, is the primary judge on the hit Netflix series Nailed It! with co-host Nicole Byer. According to Eater, their co-host chemistry is undeniable, and they won the 2018 TV Duo of the Year! Click here to check out the article.

Chef Peter Prime, of Caribbean-inspired smokehouse Spark, will focus on a whole range of island flavors from his native Trinidad and Tobago at his forthcoming spot, Cane in Washington, D.C. Check it out in early 2019!

Chef Will Baxter, a Professional Culinary Arts graduate, is opening the coolest restaurant concept in Louisiana with his mother. His grandmother owned an antiques store inside of their home for more than five decades, which heavily impacted his love for everything French. Now, he is excited to open a French bistro inside of the old antiques shop and continue his grandmother’s legacy with his mom. Check out the story here.

There’s more to Prosecco than you think. Alan Tardi sat down with Wine4Food and demystified this beloved Italian bubbly and gave his insight into what makes it so special. Watch here!

If you’re in Brooklyn and looking for a new restaurant to try in 2019, look no further than our graduate Anton Dayrit‘s establishment The Hive. Find delicious, classic American fare with international twists.

The New York Times released their list of New York’s Top 10 New Restaurants of 2018. Superstar restaurant Atomix captured the #1 spot, and our graduate Jhonel Faelnar is the restaurant’s Wine Director. Read about it here.

Provenance Meals is an organic, prepared meals service that delivers clean eating options right to your door. Executive Chef Serafina Alonso earned four diplomas from ICC and is cooking up delicious meals for the delivery service. Check it out here on Delish.com.

Alan Tardi, award winning James Beard author and wine expert, stopped by ICC during the fall to give an insightful workshop and tasting on Prosecco. Read Wine4Food’s article on the 5 things you didn’t know about Prosecco here.

Feeling like you need extra holiday spirit and inspiration? Read about our graduate, Dru Tevis—the new corporate pastry chef for SoDel Concepts—and how he created the winning gingerbread town for the 2018 Rehoboth Beach Gingerbread Contest!

Graduate Michael Maksimowicz recently opened Casa Pearl in Williamsburg, VA with his co-owner, chef, and wife Chelsea Maksimowicz. If you’re in the area, check it out to see tacos and oysters collide! Read more here.

Dean Cesare Casella shared his simple, melt in your mouth recipe for fried sardines. Check out his recipe in Wine Enthusiast and add it to your holiday menu!

Samantha Capaldi, a.k.a. Samantha Sommelier, is a graduate of ICC’s Intensive Sommelier Training program and Certified Sommelier through the Court of Master Sommeliers. As a gourmet food connoisseur with a passion for making wine approachable, her wine pairing tips help even beginners get started. Read her tips here.

Rudy’s Bakery and Cafe in Ridgewood, Queens, is filled with german sweets, history, and our grad, Cristina Nastasi as its pastry chef. Check it out if you’re in Queens, and be sure to try their seasonal treats.

ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have brought together some of our favorites from November 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

Read this review of our grad Ashish Alfred’s new restaurant, Duck Duck Goose in Balimore. It offers a sophisticated take on European cuisine without the accompanying pretense, and has amazing honey-roasted duck. If you’re in Baltimore, be sure to check out his restaurant!

Chef Hervé Malivert, Director of Culinary Arts & Technology, and Chef Jürgen David, Associate Director of Pastry Arts explain how to save your Thanksgiving feast from the most common kitchen mistakes like dry turkey, lumpy mashed potatoes, and more! Click here to watch more on CBS New York.

Manresa Bread, co-founded and operated by Art of International Bread Baking graduate Avery Ruzicka, is opening a third location in California. Stop by one of their amazing bakeries for a delicious treat and read about the third location here.

As the stylish founder of Brutus Bakeshop and graduate of our Food Business Fundamentals program, Lani Halliday is known for her gluten-free custom creations. Get her gluten-free cookie recipe here and read about her team up with Lauren Bush Lauren.

Eater released their 38 Best Restaurants in America. Three of our graduates were featured on the list, including David Chang, owner of Momofuku Ko, Dan Barber for Blue Hill At Stone Barns, and Steven Cook, co-owner of Zahav. Congratulations to our alumni! Check out their restaurants on the list.

Chef Hervé Malivert, Director of Culinary Arts & Technology, shared his Turkey Safety Tips, from how to thaw your turkey to the proper internal temperature of your cooked turkey. And, if you insist on deep frying your turkey, Chef Hervé also shares his recommendations to keep you and your loved one’s safe. Click here to watch the video feature on CBS New York.

If you need a pantry staple this holiday season, let it be your own Pumpkin Spice blend. Our Director of Pastry, Chef Jansen Chan, showed Chowhound how easy it is to DIY the delicious spice mixture that makes everything taste like the holiday’s. Get the recipe here.

Love decorating with sprinkles but tired of the same old rainbow colors? Now you can make your own sugar sprinkles at home, in any color and shade you please! Chef Jansen Chan shows two great baking decorating techniques in one, how to make royal icing and how to turn that royal icing into your own homemade sprinkles. We went with fall colors, but you can easily adapt this for any time of year! Click here to see how in this Chowhound video.

Angela Garbacz’s passion for pastry began at a young age and led her to study Pastry Arts at ICC. After discovering she had a dairy intolerance, Garbacz decided to use her knowledge of ingredients and classical techniques to craft beautiful, delectable sweets that catered to a variety of restricted and alternative diets. Read more about her and her shop, Goldenrod Pastries in Forbes.

Matt Monahan, Professional Culinary Arts ’07, co-founded Other Half Brewing in New York in 2014. Years later, it’s made it on Thrillist’s list of Best Craft Breweries in every state as the best brewery in New York. Read about it here.

Read the Wall Street Journalfeature on our Professional Culinary Arts graduate David Chang. Year over year he continues to expand his restaurant group Momofuku, and people continue to line-up out the door to get a taste of his latest creations. Read more about him here.

While it’s hard to think of a more American tradition than Thanksgiving, it’s actually quite easy to add a little French flavor to your dinner. Chef Alain, Chef Hervé, and Chef Marc give their recommendations for their favorite French classics that pair perfectly with turkey! Click here to read the feature in France-Amérique Magazine.

Alex LaPratt, Master Sommelier and adjunct instructor for our Intensive Sommelier Training program, was recently profiled by Wine Spectator. Read to get a glimpse into the day of a restaurant owner and Master Sommelier!

Don’t have time to make a pie crust this holiday season? No problem! Chef Jansen Chan’s pumpkin pie hack lets you make one from scratch in less than 30 minutes. Click here to see how in this Chowhound video.

Peter Sherman sees bacon as more than a side dish for diner eggs. At BarBacon, his 84-seat sports bar in Hell’s Kitchen, the salt-cured and smoked meat receives its culinary due by being battered then deep-fried, infused into whipped cream or covered with chocolate, among other treatments. Stop by his bacon focused restaurant in NYC!

Congratulations to our grads for making Esquire’s list of the 20 Best New Restaurants in America. From Executive Chef and Co-Owner Scott Tacinelli’s (Professional Culinary Arts ’08) evolution of Italian-American cuisine at Don Angie, Jhonel Faelnar’s incredible wine list at cutting-edge Atomix NYC(Intensive Sommelier Training ’14), and Kate Williams (Professional Culinary Arts ’07) Irish-influenced menu at Lady of the House, we are proud to recognize these amazing alumni! Read more about them here.

ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have brought together some of our favorites from October 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

Erica Martinez, a Professional Pastry Arts graduate, is cooking up delicious food from her native Venezuela. If you’re in New Rochelle, check out her restaurant, Caracas Fusion! Read more about it here.

This month, Eater shared that nearly every major city in the U.S. is now home to a shop offering single-origin chocolate bars or bonbons filled with spiked ganache and coated in paint swipes of color. Even though there are so many chocolate shops, two of our graduates, Susanna Yoon and Kee Ling Tong, and our Dean of Pastry, Jacques Torres, topped the list of the best chocolate shops in America. See the full list here.

Looking for something to do this month? Look no further than our amateur classes! Listed in Vogue this month as one of the best cooking and baking classes in NYC, be sure to brush up on your skills in our kitchen.

Last month, Joan Roca, the executive chef of El Celler de Can Roca, traveled to New York City to give a demonstration to ICC students and alumni, and also award one of our students with a scholarship to his restaurant in Girona, Spain. Read more about his trip to NYC here.

When Brooklyn-based food incubator Pilotworks closed abruptly last weekend, 175 small businesses were displaced. For businesses like Dominga, a cafe collaboration between Food Business Fundamentals alumni and chef Lani Halliday of Brutus Bakeshop and Chef Woldy Reyes of food service company Woldy Kusina, slated to launch in 2019, the sudden closure was detrimental to normal-course business. Read about it here.

Laura Sorkin, Professional Culinary Arts graduate and co-owner of Runamok Maple in Fairfax, VT, adds maple syrup to add an element of sweetness to her food. Cook up her roasted cabbage recipe here.

Established D.C. chef and Professional Culinary Arts alumnus Tim Ma recently opened his much anticipated modern American restaurant, American Son. Read his feature in Eater and learn more about his restaurant!

We’re proud to recognize ICC Food Business Fundamentals instructor, Liz Alpern, and nine ICC alumni who made it on The Cherry Bombe 100 list for their incredible work and accomplishments as innovators and thought leaders in the culinary industry. Check out the full Cherry Bombe 100 list here.

Looking for a new treat to bring to a holiday celebration? #7 on Eater’s list of Premier Pastry Shops is Lafayette, where pastry chef and graduate Tyler Atwell is cooking up delicious treats. Check it out here.

Meatball Shop Co-Owner, Seamore’s Owner and Food Business Fundamentals Graduate Michael Chernow is training for the New York City marathon in November. Learn how running changed his life and built his strength.

Read about Chef Joan Roca, one of the best chefs in the world, who visited ICC last month. During his visit, he awarded one of our students with a four-month scholarship to his restaurant, El Cellar de Can Roca, in Girona, Spain. Full article here.

ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have brought together some of our favorites from September 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

Tim Ma, a 2009 alumni of our Professional Culinary Arts program, is now the Chief Culinary Officer of Box’d Eats, a school-lunch delivery service. Described as a Blue Apron meets Lunchables, read all about it here.

Yale University’s School of Public Health is set to host its first conference on olive oil next month. Tassos Kyriakides, the department chair at Yale’s School of Public Health, came up with the idea for the conference after completing the Olive Oil Sommelier Certification Program at ICC. Read about the conference here.

Chef Andy Sen Sang, a native of Ecuador who moved to the Bronx and graduated in 2015, owns Suyo Gastrofusion. His restaurant blends Asian and Latin influences in dishes like steamed pork belly buns, and charred octopus with chorizo quinoa. Check out his feature in the New York Times here.

Little Havana in Washington, D.C. is in the talented hands of Chef Joseph Osorio. He is a graduate, and trained his whole life by cooking in the kitchen with his Cuban immigrant godmother, preparing him to serve Cubano sandwiches and egg rolls, Cuban chicken stews and whole fried fish. Check it out if you’re in D.C.!

The Olive Oil Sommelier Certification Program jointly produced by the Olive Oil Times Education Lab and ICC will be offered in central London this January. It is the first time the course, which has trained hundreds of industry professionals, chefs and enthusiasts in olive oil quality assessment since it began in 2016, will venture beyond its annual New York and California sessions. Click here to learn more.

Diana Tandia’s path has taken her from her native Mauritania to Paris and finally to New York, where she studied at ICC. Then the kitchens of Daniel Boulud and Jean-Georges Vongerichten gave her the fine-dining experience to open her own place, Berber Street Food. She serves well-prepared street food specialties from Morocco, Nigeria, Senegal, the Sahara and other parts of Africa, even touching down in the Caribbean with accra fritters and jerk wings. Check out her restaurant here.

How can restaurants and food businesses use Instagram to drive business? Check out these 5 tips we learned with Food & Wine in our event with Instagram for Business last month, and see why it’s more important than ever for aspiring culinary entrepreneurs!

Chef Nick Nikolopoulos graduated from our Professional Pastry Arts program and now owns Stirling, NJ bakery Gluten Free Gloriously. He says he is now creating gluten-free baked goods that taste like the real thing. Don’t miss his bakery, read more here!

A group of olive oil professionals and enthusiasts gathered in Campbell, California in early September to attend the Olive Oil Sommelier Certification Program. The six-day course produced by the Olive Oil Times Education Lab and ICC provided in-depth instruction in olive oil production, quality management, advanced sensory assessment and culinary applications. Click here to learn more about the program.

With conversations buzzing about the resurgence of the Jewish Deli, some are surprised to learn that they’re having a moment in places you’d least expect. Take ICC grad Jerrod Rosen’s deli, Rye Society, which debuted in July in Denver’s River North Art District. Read more here about his desire to open a place with soul that would incorporate his family traditions in this Washington Post article.

Ranch is more than just another condiment– some say it can be used on everything, and it is definitely one of America’s favorites. Check out our alum, Abby Reisner, in this article by the New York Times, and be sure to check out her new cookbook Ranch.

For Food and Wine’s 40th birthday, they looked back at their favorite recipes ever—including two from our deans! In the inaugural issue of Food & Wine, legendary chef Jacques Pépin shared his recipe for the perfect soufflé. Then, in 1979, Paula Wolfert penned an article about great Alsatian chefs cooking their mothers’ food. Included was André Soltner, then the chef at the legendary Lutèce, and he opted to recreate his mother’s outstanding potato pie. Get the recipes here.

Jhonel Faelnar, Wine Director at Atomix in NYC and graduate of our Intensive Sommelier Training program, is one of Wine and Spirits magazine’s Best New Sommeliers of 2018. Read about our graduate and his prestigious recognition here.

ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have brought together some of our favorites from August 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

At West~bourne restaurant, you won’t find millennial pink banquettes or pineapple-print wallpaper, but you will get a homemade celery soda-kombucha, chia pudding with rose water and petals, and vibrant vegetable-grain bowls. Check out alumna and owner Camilla Marcus’ sustainable spot featured in NYLON.

Chef Matthew Kenney is one of the world’s premier chefs specializing in plant-based cuisine. Originally hailing from Connecticut, he graduated from ICC and spent the early ’90s honing his skills in kitchens throughout the New York dining scene. Read about the interesting new menu he developed for Folia at the Four Seasons Hotel Los Angeles at Beverly Hills.

According to Vogue, Ashland, Oregon is positioned to become the next Napa. If you journey to this beautiful wine region, be sure to stop by our alum’s market Hither, where co-founder Wesley Reimer is serving everything from coffee to natural wines with co-founder and wife Corrie.

Kris Feliz, graduate of ICC’s Italian Culinary Experience, is a line cook at the almost cartoonishly luxurious restaurant, the Grill, which opened in NYC to solidly enthusiastic reviews last year in the former Four Seasons restaurant. Every night, she is tasked with preparing the menu’s honey-mustard duckling, something of a signature dish that has come to define the kitchen’s commitment to turning out modern renditions of mid-century American classics. Find out why we can’t wait to try the honey-mustard duck in this Grubstreet feature.

A fascinating read on our grad David Chang and what he accomplishes in each of his restaurants with his chefs that many restaurateurs can’t: individuality within a large restaurant group. Catch our other grad too, Chef Jude Parra-Sickels, who is executive chef at Majordomo in LA. Read the article here.

Nasimeh Alikhani is an ICC alumna and Chef/Owner of the newly opened Sofreh in Brooklyn, NY. Find a bold, modern take on Persian cuisine in a beautiful modern setting and read the NYT feature on her restaurant here.

Did you know there are many different routes you can take with a culinary education? Check out two of our grad’s, Alexis deBoschnek (Senior Culinary Specialist) & Rie McClenny (Video Producer) now working at Tasty, and remember that there are many different options for you after graduating from ICC!

Nourish began back in 2014 when alumna Mary Drennen co-founded the Birmingham-based meal subscription service. It features Southern-inspired meals with a premium on presentation and nutrition. Check out her subscription service here.

David Chang’s newest restaurant venture, Majordomo, opened to rave reviews. The $190 dollar beef short ribs are worth the pretty penny, so check out his new place if you’re in Los Angeles!

Vanessa Greeley, graduate of ICC, is an award-winning TV chef—competing on multiple Food NetworkChallenge episodes, Food Network Cake Wars, and more—and now she’s teaching others to create edible masterpiece just like they see on TV. Celebrate the opening of the Vanessa’s Cake Designs studio in Warwick, NY.

Nicole Allyson Uy, a graduate of ICC’s Professional Pastry Arts program, is making waves with her wildly successful hundred gram cookies at her bakery The Flour Girl in the Philippines. Check out the story of how she came up with her famous cookies, and opened her bakery here.

With one of our campuses in NYC, it’s almost unheard of to talk about bagels from other cities. But our alumnus, Josh Pollack, is changing the narrative in Colorado. Read about how he recreated New York water in Denver, CO and now makes amazing bagels rivaling our NYC favorites!

Great Barrington, MA has a new restaurant and at the helm is alumnus, Chef Nicholas Browne. Among his accolades are winning Chopped in 2016, working at Michelin-starred restaurants across the globe, and now his newest venture, Botanica in MA. Check out his restaurant here.

Upstairs 2 is one of L.A.’s best-kept culinary secrets, a hidden gem that many do not know exists. Executive Chef Maiki Le, a Professional Pastry Arts program alum, cooks up a New American menu—market driven & sustainable—and boasts victories on Food Network’s “24 Hour Restaurant Battle” and “Chopped.”

All chefs get their start somewhere. This September 13th, meet your future employer and amp up your networking skills! ICC’s Career Fairs, held twice a year, allow students & alumni to meet some of the most well-known restaurants and restaurant groups in NYC, coming specifically to ICC to meet YOU. With 50+ restaurants, restaurant groups, and more, there is something for everyone and every career path!

Dining out in New York City offers some of the best culinary experiences, but with over 24,000 restaurants to choose from, eating at all can become expensive. This summer, don’t miss the highly anticipated NYC Restaurant Week, where you’ll find special prix-fixe menus at hundreds of restaurants across town. From July 23 through August 17, you’ll have the chance to sample the incredible array of eateries that make up NYC’s culinary culture with prix-fixe meals at over 380 of NYC’s finest restaurants (two-course lunch, $26; three-course dinner, $42).

So why does ICC love NYC Restaurant Week? With many of our 15,000+ alumni still working in NYC, many of the restaurants on this year’s list feature ICC graduates leading the kitchens of our favorite restaurants!

If you want to get a taste of just some of our graduates, check out some of the NYC Restaurant Week establishments where our alumni work and book your table here.

Aisha Momaney, Executive Pastry Chef

Vaucluse is a stylish brasserie with a distinctive New York vibe. Experience French cuisine through impeccable food, provocative drinks, and an alluring, vibrant setting.

The Red Cat feels like a real neighborhood joint—the decor has a funky, homemade feel to it, with its hanging vintage lamps and barn walls—but the food is world-class. Grilled double pork chops are served with a black olive-and-roast cauliflower puree, while crispy sautéed skate wing is accompanied by sweet-and-sour eggplant.

Momofuku Nishi, located in Manhattan’s Chelsea neighborhood, creates Italian-inspired dishes using unexpected techniques and ingredients. In addition to a la carte pasta, meat and fish offerings, the menu also features a house-made pasta tasting with an optional wine pairing.

Danji showcases authentic Korean flavors prepared with classic techniques to enhance the taste, texture and aesthetic of each dish. They offer small but shareable portions served in multiple courses, allowing diners to enjoy each dish hot out of the kitchen.

Hanjan is Chef Hooni Kim’s second restaurant after Danji, located in the Flatiron District. Many of the dishes at Hanjan are meant to evoke Korean street markets that offer comfort food enjoyed by people in Korea in their everyday life.

Nickel & Diner serves globally driven, re-imagined diner fare inspired by Chef James Friedberg’s experience in some of NYC’s top kitchens, including Le Cirque and Aureole. The menu changes often, reflecting the current season with local and seasonal ingredients from the surrounding neighborhood of Chinatown.

Tommy Bahama Restaurant-Bar-Store, on Midtown’s renowned Fifth Avenue, is the flagship location for the island-inspired luxury lifestyle brand, delivering classic American cuisine with an emphasis on fresh seafood, all with a hint of the tropics.

Toloache Thompson (pronounced toh-lo-AH-tchay) is named after a flowering plant famed in Mexico for its use in love potions. Chef Medina’s creative cooking incorporates seasonal and natural ingredients and more than a dozen types of chilies.

La Loteria is a new take on authentic Mexican cuisine from celebrity chef Julieta Ballesteros. The West Village eatery features an exciting and surprising mix of Mexican recipes ranging from the deliciously elemental “street” taco to the luscious lobster quesadilla.

Loring Place offers seasonal, local, American cuisine by chef Dan Kluger in the heart of Greenwich Village. The menu, comprised of small and large shareable plates, spotlights farms and farmers whom Kluger has gotten to know intimately over 20 years of frequenting the Union Square Greenmarket.

Don’t forget to make your reservations for NYC Restaurant Week and experience these wonderful restaurants, and more, throughout the city where our alumni work. With over 300 options, you can’t go wrong!

ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have brought together some of our favorites from July 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

Chef Fausto Mieres, an alumni of FCI, opened a fast casual, made-to-order healthy restaurant in Westchester. Check it out here if you’re looking for a delicious and healthy breakfast, lunch or dinner!

Opened in 2014, Madame Sou Sou Cafe is a delightful treat where you can go to enjoy owner Effie’s French creamy cheesecake or the pistachio cake paired with an iced espresso or whipped frappe. Effie is a graduate of FCI’s French Pastry making course. Read about the cafe here.

Heart Health Weekend is happening Aug. 4 and 5 at the Renaissance Westchester Hotel in Harrison. NY. Curtis Cord – the Executive Director, Olive Oil Sommelier Certification program – will discuss the benefits of olive oil use and offer a tasting. Read more here.

Looking for a new spot to try this summer? Look no further than Claro, which serves up Oaxacan fare in Brooklyn, New York and is featured as an essential restaurant to try. Alumni Chef Jose Alvarez will be sure to wow you with the up and coming Oaxacan cuisine.

Chef Andrae Bopp — the former owner of a landscape and sprinkler business – decided to attend FCI and eventually worked in the kitchens of acclaimed NYC spots such as Le Bernardin, Bouley and Balthazar. Now he owns Andrea’s Kitchen, a gourmet gas station eatery. Check it out if you’re in Walla Walla, Washington.

The Surf Lodge in Montauk has our very own FCI alumni, Chef de Cuisine Angela Bazan. Together with the Head Chef, Ron Rosselli, they bring together local suppliers and years of experience to create Italian and Mediterranean inspired cuisine.

On August 14, Hyacinth will open in St. Paul. The Italian eatery is the work of chef/owner Rikki Giambruno, chef de cuisine Paul Baker, and general manager Beth Johnson. Giambruno is a graduate of ICC and an alum of several New York restaurants. The menu is a modern mix of Italian dishes included pastas, entrees and antipasti.

Chef Cesare Casella, Dean of Italian Studies at ICC and head of the Department of Nourishment Arts at the Center for Discovery, works at the residential and educational facility for people of all ages with complex disabilities in Sullivan County, New York. Read how they are working to bring accessible nutrition to everyone.

If you’re looking for a weekend getaway, look no further than Montclair, New Jersey, a short distance from New York City. Be sure to eat at Marcel or MishMish, from alumni Chef Meny Vaknin. Read more about his restaurants.

Chef Christina Tosi, creator of MilkBar and a 2004 graduate of ICC, was listed on Fortune’s list of 40 Under 40. Fortune creates this ranking annually of the most influential young people in business. Read her feature and meet the other honorees.

Chef Allison Katz, a 2003 graduate of the Professional Culinary Arts program, has been a staple on the North Fork, NY foodie scene for several years. Chef Katz has a long culinary résumé and will soon be at the helm of her very own place, Ali Katz Kitchen, in Mattituck. Read more about her.

Krishni Shroff, a 2010 alum, is a “bread baker of exceptional talent.” Shroff attended ICC’s The Art of International Bread Baking course to perfect her sourdough baking skills and now owns a bakery in Mumbai, India. Read more from GQ Indiahere.

Baker Zoe Kanan, a 2010 graduate of the Professional Pastry Arts program, is “breaking bread and breaking ground” at Studio and at Simon & The Whale. She is head baker for both restaurants, and people flock to them for her sugary chocolate morning buns or anise-flecked black bread. Read about her journey.

Every summer, at Hayground School in Bridgehampton, NY world-renowned five-star chefs gather to raise much-needed financial aid for the school and its Edible Garden/Kitchen Science program. This year’s Hayground Chefs Dinner will be held Sunday, July 29, and our Dean of Special Programs, Chef Jacques Pépin, is being honored.

Casa Peal will open in Williamsburg, VA in October 2018, and they will serve seafood bites, tacos and twists on American Southern classics. Chef Mikey Maksimowicz, who is a 2005 graduate of the Professional Culinary Arts program, is opening the restaurant with wife and Chef Chelsea Maksimowicz.

ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have aggregated some of our favorites from June 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

Longtime friend of the late Anthony Bourdain and Dean of Special Programs at ICC, Jacques Pépin, shares memories of Bourdain and the importance of his work in the food industry. Read Pépin’s interview here.

In Other News:

Chef and restaurateur Judy Joo joined the Today show for the make-ahead Monday series, to cook up her deliciously crispy, juicy Korean fried chicken, that then turns into burgers and kimchi fried rice. Read about how to make it here.

Alumna Christine Byrne, shares that her impulsive decision to go to culinary school was in part inspired by the late Anthony Bourdain’s Kitchen Confidential, and thus she moved to NYC and spent 10 months at then FCI learning to cook. Read her full story here.

The Ottomani, a chic Middle Eastern restaurant in Singapore, created a series of visiting guest chefs called The Nomad Series. ICC alumni and James Beard nominated author Chef Jason Licker kicked off the series with his take on exotic Middle Eastern flavors. Read about it here.

Aaron Sanchez hosted a fundraising event at Redbird on June 5, featuring names like Ben Ford, Nancy Silverton, Jonathan Waxman and more. The event helped to benefit a scholarship for the Latino community looking to attend The International Culinary Center. Read more.

Anticipation for FCI grad John Wipfli’s latest project, a 33 ft long BBQ trailer with Apple Seedhouse + Brewery is taking Minneapolis by storm! Read about what he is cooking up in his smoker here.

Read about ICC alumni and Chef, Tory Miller, and how he got his start in the culinary world and took it by storm.

In Other News:

Eric Suh, FCI graduate, talks about the bittersweet move of the New Star Fish Market (a family owned business) from the Essex Street Market to the new food hall location which will expand to include a kitchen space with small menu of daily seafood offerings.

Chef Shorne Benjamin, FCI Grad, was one of two Caribbean born chefs handpicked to cook at this year’s Citi Taste of Tennis DC event. Chef Shorne infuses a contemporary approach of Caribbean cuisine to create what he calls New Age Caribbean. Read about him here.

ICC and Pace University Alumni James Park shares his experience in the 2017 ICC Cookie Games Competition and his original recipe for the Honey Butter Chip Shortbread Cookies, inspired by the addictive Korean snack, Honey Butter Chips.

Congratulations to ICC Alumni Gerald Addison, co-Executive Chef of Maydan & Compass Rose in DC and Zoe Kanan, head baker for the Freehand Hotels’ Studio and Simon and the Whale on their Eater Young Guns 2018 Nominations!

In Other News:

Mordi’s Schnitzel Truck opened in April 2014 out of the love of two things – Israeli street food + Jersey City, and it has now blossomed into a brick-and-mortar spot in Jersey City. Chef and owner Mordechai Chichportiche is a graduate of FCI. Read the blurb about his new spot here.

Huascar Aquino, an alumni of ICC’s Professional Pastry Arts program, competed on June 19th’s episode of Chopped on Food Network. His shop, Huascar & Co. Bake Shop, is known for its delicious cupcake creations and much more. Read about him here.

The new Wells St. Market in Chicago combines some of Chicago’s star chefs in a sleek new food market. This market includes 11 restaurants, one of which is owned and operated by an alumni of ICC’s Professional Culinary Arts program, Chris Chowaniec. His restaurant, Chow Brothers, offers an innovative and modern take on Polish treats.

The Olive Oil Sommelier Certification programwill return to Campbell, California September 10-15. Participants will be led through guided tastings of more than 160 olive oils in this six-day, two-level program spanning production, quality management, and advanced sensory assessment.

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